1 loaf French bread
½ c butter, softened
½ t Italian seasoning
2 c shredded mozzarella cheese
Slice French bread into 1-inch slices. In small bowl mix butter and Italian seasoning. Spread on one side of each slice of bread, distributing evenly. Lay bread flat on foil-covered baking sheet. Sprinkle cheese on buttered side of bread. Bake at 375°F for 5-7 minutes or until cheese is melted and bubbly.
“Live your life to be a good example of what you believe.” — Elder Robert D. Hales
This is the delicious roll recipe Brooklynn made for Easter:
- Rhodes frozen rolls
- garlic powder
- salad supreme seasoning
- Parmesan cheese
Let rolls thaw about an hour.
Dip them in melted butter and twist them like a bow tie and line them up in a glass baking dish.
Brush them with butter, then sprinkle them with garlic powder, salad supreme seasoning, and Parmesan cheese (optional).
Let them rise for 2-3 hours and then bake for 15 minutes.
“Great courage … will be required to choose the right.” –Elder Ulisses Soares
Quick and Easy Orange Rolls
12 frozen dinner rolls (I use Rhodes)
Grated rind of one orange
1/2 C sugar
1/2 C melted butter
1 C powdered sugar
1 Tbsp melted butter
2 Tbsp orange juice
1. Mix together powdered sugar, 1 Tbsp melted butter and orange juice and stir until smooth
2. Thaw dough in the refrigerator over night or 2-3 hours prior to use
3. Cover with plastic wrap while thawing
4. Grate orange rind and mix with sugar
5. Roll thawed roll in 1/2 C melted butter and then in sugar and rind mixture
6. Place on greased cookie sheet or 9 x 13 pan
7. Cover with plastic wrap and allow rolls to double in size – approximately 1 hour
8. Remove plastic wrap and bake at 350 degrees for 20-25 minutes
Let rolls cool enough that they aren’t hot (about 5 minutes) but still warm and then frost them with the citrus glaze.
“After all,” Anne had said to Marilla once, “I believe the nicest and sweetest days are not those on which anything very splendid or wonderful or exciting happens but just those that bring simple little pleasures, following one another softly, like pearls slipping off a string.” –Lucy Maud Montgomery, Anne of Avonlea
Thanks to Sara for sharing this delicious bread recipe.
Prep Time: 2 hours 15 minutes; Cook Time: 20 minutes; Total Time: 2 hours 35 minutes
2 teaspoons active dry yeast
2 teaspoons sugar
1 cup warm water
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 tablespoons dried rosemary
1/2 teaspoon salt
2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
Freshly ground pepper
- Combine the yeast, sugar and ¼ cup of water in a large bowl. Let stand for 5 minutes, until foamy.
- In the same bowl, add 1 tablespoon of olive oil, 1 ½ tablespoons rosemary, fine salt, ¾ cups warm water and all the flour. Mix with large spoon until dough forms. Then work dough by hand on a lightly floured surface for about 5-7 minutes. Rub olive oil on the inside of a clean bowl and put the dough in, cover with saran wrap or a cloth and let stand for 1 hour. The dough should have doubled in size by this time.
- Place a sheet of parchment paper on a baking sheet. Next, place the dough on a lightly floured surface and divide into 2 halves. Knead each piece for a minute or so, sprinkling with flour, as needed and work into a ball. Place each loaf on the prepared baking sheet. Let stand, uncovered, for about 1 hour or until dough has doubled.
- Preheat oven to 400 F. Bake the loaves for 10 minutes. Remove them from the oven and brush with the remaining olive oil. Sprinkle with the kosher salt and pepper and crumble the remaining rosemary over top of the loaf. Return to the oven and bake for another 10-12 minutes, or until golden brown.
- Let cool slightly and serve warm.
Cinnamon Stack Biscuits
Recipe by Winnifred Jardine
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon salt
3 tablespoons sugar
½ cup shortening
2/3 cup milk
¼ cup melted butter
¼ cup sugar
1 tablespoon cinnamon
In a large mixing bowl, stir flour, baking powder, cream of tartar, salt and sugar together. Cut shortening into the dry ingredients and mix well—until mixture resembles coarse crumbs. Add milk and mix until it forms a ball. Turn dough onto a lightly floured surface and roll it into a 16×10 inch rectangle. Brush with melted butter; sprinkle with mixture of ¼ cup sugar and cinnamon. Cut lengthwise into five 2-inch strips. Stack the five strips; cut into 12 pieces. Place cut side down in 12 greased muffin tins. Bake at 425 for 12 to 15 minutes. Makes 12 biscuits.